• Boil the kettle. • Roughly chop cucumber. • Halve snacking tomatoes.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the boiling water (11/4 cups for 2P / 21/2 cups for 4P) and chicken-style stock powder. • Reduce heat to medium and simmer, stirring occasionally, until couscous is tender and water is absorbed, 10-12 minutes. Transfer to a large bowl.

• Meanwhile, in a medium bowl, combine chicken tenderloins, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When oil is hot, add chicken and cook, tossing occasionally, until browned and cooked through, 3-4 minutes each side. • Remove from heat. Add the honey, then toss to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• Combine couscous with cucumber, snacking tomatoes and baby spinach leaves. Drizzle with the white wine vinegar and olive oil, then toss to coat. • Divide couscous salad between bowls. Top with garlic-honey chicken and a drizzle of dill & parsley mayonnaise to serve. Enjoy!